Dried cranberry, pumpkin seed vegan biscotti recipe. Perfect for dipping in a cup of tea or glass of chilled pinot grigio.
Global Vegan Kitchen
28 posts
Middle-eastern inspired eggplant roll-ups with tofu ricotta, walnuts and pomegranate molasses. Easy to make, healthy to consume.
Rich mole with raw cacao nibs and adobo sauce paired with grilled tofu and pineapple. Vegan recipe inspired by our recent Peruvian journey.
A recipe that finds its inspiration in Malay cuisine. Plant-based cauliflower balls in a rich curried spinach sauce.
Easter appetizer that isn’t quiche, souffle, or asparagus. These cabbage rolls are light and quick to make. A plant-based delight to eat.
Creamy and budget-friendly vegan carbonara recipe made with cashew nuts and non-dairy milk. Delicious pasta, picky-eater approved.
Shiny plant-based meringue meets shredded coconut in a perfect marriage of textures and flavors. Vegan coconut macaroons, a simple delight.
Seitan goulash recipe with boiled dumplings, made the Czech way in a thick paprika sauce, potatoes and turnips. Comfort food for the soul.
Potato dumplings stuffed with juicy mushrooms and herbs, served warm with butter and a dollop of sour cream. Swedish deliciousness served.